Best Tips for Perfect Reshmi Seekh Kebabs
Creating my perfect Reshmi Seekh Kebabs requires few key techniques. Here are some tips to ensure your kebabs turn out perfectly every time. These are the same steps that I use for my Beef Seekh kebab and Koobideh Kebab:
What Can You Make with Leftovers?
My favorite way to use up leftovers is to wrap the Reshmi kebabs in paratha with pickled red onions and mint raita and make a delicious paratha roll. You can also chop up the kebab and make it into a sandwich or stuff it inside a frozen puff pastry with cheese. Just use it like you would any leftover meat!
How to Make Reshmi Seekh Kebab:
Ingredients:
2 lb chicken thighs 10 grams beef or mutton fat 4 teaspoon ground coriander 3 teaspoon ground cumin ½ teaspoon garam masala ¼ teaspoon nutmeg ¼-1/2 teaspoon red chili powder ½ teaspoon black pepper 1 teaspoon salt 1 green chili ½ red onion, finely chopped and strained 5-6 garlic cloves A thumb-sized piece of ginger ½ cup coriander leaves ½ cup mozzarella cheese 4 tablespoon heavy cream
Method:
Watch how to make Reshmi Chicken Seekh Kebab
